Go Back
- 4 boneless, skinless chicken thighs - 1 pound Brussels sprouts, halved - 1 red bell pepper, sliced - 3 tablespoons balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish (optional) These ingredients create a simple yet delicious meal. The chicken thighs are juicy and tender. Brussels sprouts add a nice crunch. The red bell pepper brings sweetness and color. Balsamic vinegar gives a tangy kick. Honey balances the flavor with sweetness. Olive oil keeps everything moist. Garlic adds depth to the dish. Thyme and smoked paprika enhance the taste. Don't forget salt and pepper for seasoning. You can add fresh basil for a lovely finish. - Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with easy cleanup later. - In a mixing bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Mix until everything combines well. - Place the chicken thighs on the sheet pan. Brush half of the balsamic mixture over the chicken. Make sure it’s evenly coated to enhance flavor. - Add halved Brussels sprouts and sliced red bell pepper around the chicken. Drizzle the rest of the balsamic mixture over the veggies. Toss everything to coat. - Bake the dish in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F. The Brussels sprouts should be tender and slightly crisp. - For a nice caramelized finish, broil on high for an extra 2-3 minutes. Keep an eye on it to prevent burning. - After cooking, let it rest for a few minutes before serving. Enjoy your meal warm! To get the best chicken, space the pieces well. This helps them cook evenly. If they touch, they may steam instead of roast. Aim for an internal temperature of 165°F. Use a meat thermometer to check this. For great Brussels sprouts, cut them in half. This helps them cook faster and develop flavor. Toss them in the balsamic mix for extra taste. You can also use other veggies. Carrots, sweet potatoes, or green beans work well too. Want to adjust the sweetness? Add more honey if you like it sweeter. Consider fresh herbs like rosemary or parsley to boost flavor. They add freshness and depth to the dish. {{image_2}} You can easily switch the chicken thighs for chicken breasts. Chicken breasts cook faster, so check them closely. For a leaner choice, try turkey. Turkey thighs or breasts work well here. If you want a plant-based option, use tofu. Firm tofu absorbs flavors well and adds protein. Brussels sprouts shine in this dish, but feel free to mix it up. Broccoli, carrots, or cauliflower can add color and taste. Seasonal veggies like asparagus in spring or sweet potatoes in fall work great, too. These swaps give freshness and variety to your meal. Want some heat? Add red pepper flakes or cayenne to the balsamic mix. This gives a nice kick. You can also try different vinegars. Apple cider or red wine vinegar can change the flavor completely. Experimenting with these options keeps the dish exciting. To keep your leftovers fresh, use airtight containers. Glass containers work best, as they do not stain. You can also use plastic containers with a tight seal. Store the chicken and sprouts in the fridge for up to three days. If you want them to last longer, consider freezing. You can reheat the chicken and sprouts in the oven or microwave. For the oven, set it to 350°F (175°C). Place the chicken and sprouts in a baking dish and cover with foil. Heat for about 15 minutes, or until warmed through. In the microwave, use a microwave-safe dish and cover it. Heat in 30-second intervals until hot. To keep the chicken moist, add a splash of broth or water before reheating. To freeze leftovers, let them cool completely first. Place the chicken and sprouts in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. They can stay frozen for up to three months. When ready to eat, thaw in the fridge overnight. To cook after freezing, preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until heated through. Yes, you can prep this dish in advance. Marinate the chicken and veggies in the balsamic mixture the night before. Store them in the fridge to save time. When you’re ready, just bake them straight from the fridge. This method enhances the flavors. This dish pairs well with many sides. Here are some ideas: - Rice: White, brown, or jasmine rice complements the dish well. - Quinoa: It adds a nice nutty flavor and texture. - Mashed Potatoes: Creamy potatoes balance the tanginess of the balsamic. - Salad: A light green salad freshens up the meal. Absolutely! This recipe is great for meal prep. You can portion the cooked chicken and veggies into containers. They keep well in the fridge for about 3-4 days. You can easily reheat them for a quick lunch or dinner. Yes, you can experiment with different vinegars. Apple cider vinegar adds a fruity twist. Red wine vinegar brings a sharp flavor. Each vinegar will change the taste slightly, so feel free to try what you like best. Check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. You can use a meat thermometer for accuracy. If you don’t have one, check if the juices run clear when you cut into it. If they are pink, it needs more time. This blog post covered a tasty sheet-pan balsamic chicken recipe with Brussels sprouts. You learned about the ingredients, preparation steps, and cooking methods. I shared tips for perfect chicken and ways to swap ingredients for variety. Storing leftovers and reheating them correctly was also discussed. I hope you feel inspired to try this easy dish. It's a great way to enjoy a healthy meal with bold flavors. Remember, cooking is about experimentation and fun! Enjoy your kitchen adventures!

Sheet-Pan Balsamic Chicken and Brussels Sprouts

Savor the deliciousness of Sheet-Pan Balsamic Chicken & Brussels Sprouts with this easy recipe! Perfectly seasoned chicken thighs and tender Brussels sprouts come together in one pan for a hassle-free meal that’s packed with flavor. Ready in just 40 minutes, it’s ideal for busy weeknights. Click through for step-by-step instructions and make mealtime effortless and tasty! #SheetPanRecipes #HealthyEating #DinnerIdeas #EasyMeals
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 pound Brussels sprouts, halved

1 red bell pepper, sliced

3 tablespoons balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until well combined.

      Place the chicken thighs on the sheet pan and brush half of the balsamic mixture over the chicken, ensuring it’s evenly coated.

        Add halved Brussels sprouts and sliced bell pepper to the sheet pan around the chicken. Drizzle the remaining balsamic mixture over the vegetables and toss to coat.

          Arrange the chicken and vegetables in a single layer on the sheet pan, ensuring good spacing between them for even cooking.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the Brussels sprouts are tender and slightly crisp.

              For a caramelized finish, broil on high for an additional 2-3 minutes, watching closely to prevent burning.

                Remove from the oven and let rest for a few minutes. Serve warm, garnished with fresh basil leaves if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4